How to Make Fermented Honeydew Hot Sauce

Prepare the brine by whisking together 1 quart of water and 2 1/2 tablespoons of salt until dissolved.

Chop the stems off the peppers and remove the seeds for better consistency.

Roughly chop the peppers and set them aside.

Layer the ingredients in the fermenter: start with peppers, then honeydew, then onions, and repeat the layers.

Top the layered ingredients with a glass fermentation weight and pour the brine over them.

Seal the fermenter with a lid and airlock, and let it ferment for 2 to 3 weeks.

After fermentation, the mixture will have an army green color, indicating it's ready to blend.

Transfer the fermented solids (peppers, melon, onion) to a blender, along with a little bit of the brine.

Add 1 cup of the fermented brine and 1 cup of white vinegar to the blender.

Blend the mixture until smooth.

Transfer the blended hot sauce into bottles and store in the fridge.

Equipment Needed

Spice Level: